A perfect union of texture and flavor, Katsudon is a beloved Japanese dish where alchemy transforms simple ingredients into a bowl of comfort. Juicy fried pork cutlet meets a savory-sweet dashi broth, absorbing the essence of umami and fire to create a mouthwatering experience.
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Coat the pork chops in flour, dip in beaten egg, and then cover with panko breadcrumbs.
Heat vegetable oil in a pan over medium heat and the breaded pork until golden brown.
Mix dashi stock, soy sauce, mirin, and sugar in a pan. Add sliced onion and cook until translucent.
Slice the pork cutlet and add it to the pan. Pour beaten eggs over the pork and cover, allowing the eggs to cook gently.
Serve the pork and eggs over rice.
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